Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh pineapple chunks
- 1 tablespoon olive oil
- 2 tablespoons jerk seasoning (store-bought or homemade)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 lime, juiced
- Salt and pepper to taste
Feel free to substitute chicken thighs for a juicier option, or use canned pineapple if fresh isn’t available. My abuela always taught me the art of flexibility in the kitchen, a lesson I carry with me in every recipe.
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a small bowl, mix the jerk seasoning, soy sauce, olive oil, garlic, brown sugar, and lime juice to create a marinade.
- Place the chicken breasts in the baking dish and pour the marinade over them, ensuring they are well-coated. Season with salt and pepper.
- Scatter the pineapple chunks over and around the chicken.
- Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (75°C).
- Once baked, let the chicken rest for a few minutes before serving. This allows the flavors to meld beautifully, a technique I learned from my abuela’s patient cooking style.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International